Banana Crunch Cake

KIM ROMERO KKPX21B

1/2 c Pillsbury BEST all-purpose

-or unbleached flour 1 c Coconut

1 c Rolled oats

3/4 c Brown sugar, firmly packed

1/2 c Pecans, chopped

1/2 c Margarine or butter

1 1/2 c Bananas, sliced very ripe

1/2 c Sour cream

4 Eggs

1 pk Pillsbury Plus Yellow

-cake mix Heat oven to 350~F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture. Bake for 50-60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely. Source: Pillsbury Sweet Sensations Cookbook
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